Stroganoff

Ingredients

Amount	Ingredient	Notes
16 oz	Fresh mushrooms	Sliced
2	Onions	Diced
2 tbsp	Minced garlic
3/4 cup	Butter	Divided (1/2 cup for roux, 1/4 cup for sauté)
1/2 cup	Flour	For the roux
6 cups	Beef broth
2 tsp	Salt	Adjust to taste
2 tbsp	Worcestershire sauce
4 1/2 cups	Sour cream
6 cups	Egg noodles	Homemade and cooked
1 lb+	Ribeye steak	Pre-cooked and cut into bite-sized pieces

Directions

1. Prepare the Blonde Roux

In a small saucepan over medium-low heat, melt 1/2 cup of the butter. Gradually whisk in the flour until a smooth paste forms. Continue cooking for 2–3 minutes, stirring constantly, until it smells slightly nutty but remains pale (blonde roux). Remove from heat and set aside.

2. Aromatics and Mushrooms

In a large stockpot or Dutch oven, melt the remaining 1/4 cup of butter over medium heat. Add the diced onions and sauté until translucent (about 5 minutes). Stir in the garlic and sliced mushrooms. Cook until the mushrooms have released their liquid and turned golden brown.

3. Build the Sauce Base

Pour in the beef broth, salt, and Worcestershire sauce. Increase the heat slightly to bring the mixture to a gentle simmer.

4. Thicken

While whisking the simmering broth constantly, add the prepared roux one tablespoon at a time. Continue to simmer for 1–2 minutes; the sauce will thicken as the flour starches activate.

5. Temper and Finish

Crucial: Turn the heat to low. To prevent curdling, stir a ladleful of the hot broth into your sour cream bowl to warm it up (tempering) before adding the 4 1/2 cups of sour cream into the pot. Stir until the sauce is velvety and uniform. Do not allow the sauce to reach a hard boil after the sour cream is added.

6. Combine and Serve

Gently fold in the pre-cooked ribeye pieces and allow them to warm through in the sauce for 2 minutes. Serve immediately over a generous bed of homemade egg noodles.